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Ingredients
US|METRIC
10 SERVINGS
- 10 oz. butternut squash (peeled and cubed, about 1¾ cups)
- 12 oz. carrots (peeled and chopped, I use a 12 oz. bag of petite, peeled baby carrots)
- 2 cups russet potatoes (cut into 1” pieces)
- 3 stalks celery (chopped)
- 1 lb. lentils
- 1 small yellow onion (diced)
- 5 cloves garlic (minced or pressed)
- 12 cups vegetable stock
- 2 tsp. Herbs de Provence
- 1 1/2 tsp. kosher salt
- kale leaves (chopped)
- flat leaf parsley (chopped)
- extra-virgin olive oil
- red wine vinegar
- Parmesan cheese (grated)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol0mg0% |
Sodium1560mg65% |
Potassium810mg23% |
Protein14g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber16g64% |
Sugars7g |
Vitamin A190% |
Vitamin C25% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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